Here on the Pacific west coast August is blackberry season. Blackberries grow wild here and are found almost everywhere. Juicy sweet blackberry goodness comes at a price, getting stabbed by their rather large and prolific thorns. I created this recipe pre-blackberry season using organic frozen blackberries & it worked beautifully. If you are not a ginger root lover, simply leave it out. Lime and blackberry go wonderfully together. When it comes to citrus fruit, the flavour is found in the zest/peel. Not only the flavour, but also the peel contains the natural oils and flavonoids (antioxidants). Make sure when you zest the lime to avoid zesting the white part, the pith as it is bitter. TIPS on how to get silky creamy vegan & refined sugar free ice cream: 1) Chill your (full fat not “lite”) coconut milk overnight 2) chill your equipment in the freezer (paddle and ice cream mixing bowl) overnight 3) use a little alcohol to prevent ice crystals and create a creamy texture (alcohol doesn’t freeze, so no ice crystals) 4) allow frozen ice cream to soften a little at room temperature before scooping
Add all of the ingredients to a blender and blend on high speed until you have a smooth mixture, about 2-3 minutes. Depending on the capacity of your ice cream maker you may wish to make this ice cream in two batches. Turn on your ice cream maker and as it starts to turn, pour the ice cream mixture into the ice cream bowl.
Set your timer for 25 minutes. At the 12 minute mark you should start to see the ice cream thickening up. If you wish to add extra ingredients, do so in the last 5 minutes of churning. By the 25 minute mark the ice cream should be thick and cling to the ice cream paddle.
Enjoy immediately or place in an airtight container for about 30 minutes to firm up. It can be stored longer in a container in your freezer to be enjoyed at a later date. The ice cream will be very firm and difficult to scoop out. When you wish to enjoy it, let it soften a little at room temperature.
Serving Size 1 bowl